This was great chicken salad. I used fat-free mayo and reduced the amount by a little bit. I served it as a sandwich and it was great. The flavor is even better after it sits in the fridge for a little while.
Party Chicken Salad
Photo: Jennifer Davick; Stylist: Rose Nguyen
The juice from the peaches adds a sweet note to this luncheon favorite. Serve on a bed of baby lettuces tossed with blackberries.
Yield: Makes 6 servings
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Bake:
5 Minutes
Cool:
15 Minutes
Chill:
2 Hours
Ingredients
- 1 cup chopped pecans
- 1/2 cup mayonnaise
- 1/4 cup minced sweet onion
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 cups chopped cooked chicken breast
- 4 small fresh, firm, ripe peaches, peeled and diced
- Garnishes: fresh basil sprigs, fresh blackberries
Preparation
- 1. Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely in pan on a wire rack (about 15 minutes).
- 2. Stir together mayonnaise and next 4 ingredients in a large bowl. Fold in pecans, chicken, and peaches; cover and chill 2 hours. Garnish, if desired.
Party Chicken Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American, Southern
- MAIN INGREDIENT: Poultry
- COOKING METHOD: Bake
- OCCASION: Spring, Summer
- PUBLICATION: Southern Living
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